farina di mandorle |
farina di riso |
SINFONIA VEGAN DARK DF |
zucchero |
VIGOR BAKING |
olio di semi |
acqua |
sale |
Bevanda vegetale (soia o altro) |
CONFETTURA EXTRA ALBICOCCA |
panna interamente vegetale |
BLITZ |
VEGAN CHOCOLATE BISCUIT
Ingredients
almond flour
300g
Rice flour
200g
Sinfonia Vegan Dark DF
300g
sugar
150g
20g
seed oil
120g
water
50g
salt
3g
Plant based milk
450g
Preparation
Emulsify together chocolate and oil.
Pour all the ingredients and the emulsion into a planetary mixer, mix with paddle for 6min at medium speed, until obtained a homogeneous mixture.
Spread on a 60x40 cm tray with baking paper and bake for 10 minutes at 180°C.
CHOCOLATE MOUSSE
Ingredients
100% vegetable cream
150g
Sinfonia Vegan Dark DF
230g
100% vegetable cream
200g
Preparation
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
CHOCOLATE GLAZE
Ingredients
Preparation
Bring to boil water and BLITZ mixed together.
Store in the fridge for at least 4 hours.
Final composition
Assemble the insert insert by alternating two vegan chocolate biscuits discs with the apricot confecture and blast chill until completely frozen.
Fill a silicone mold halfway with the mousse, add the insert, level the cake and blast chill until completely hardened.
Once frozen unmold the cake and cover with the glaze previously heated at 35-40°C.
